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Pasta Marinara

Pasta Marinara recipe image
This vibrant marinara sauce is the ultimate weeknight savior, delivering bright, fresh Italian flavors in under 40 minutes. By blending canned plum tomatoes with fragrant garlic, savory tomato paste, and dried oregano, you create a smooth, rich base that clings beautifully to spaghetti or linguine. The addition of fresh parsley at the end adds a necessary pop of color and herbal freshness. It&# 226;€™s a comforting, vegan-friendly dish that feels homemade and hearty without requiring hours of simmering. Serve it family-style for a satisfying, no-fuss dinner that everyone will love.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 148.7
Dietary: Vegan, Vegetarian
Description
This vibrant marinara sauce is the ultimate weeknight savior, delivering bright, fresh Italian flavors in under 40 minutes. By blending canned plum tomatoes with fragrant garlic, savory tomato paste, and dried oregano, you create a smooth, rich base that clings beautifully to spaghetti or linguine. The addition of fresh parsley at the end adds a necessary pop of color and herbal freshness. It&# 226;€™s a comforting, vegan-friendly dish that feels homemade and hearty without requiring hours of simmering. Serve it family-style for a satisfying, no-fuss dinner that everyone will love.
Ingredients
  • 1 pound Spaghetti or Linguine
  • 56 oz Canned peeled plum tomatoes
  • 3 ts Olive or vegetable oil
  • 5 ts Finely minced garlic
  • 12 oz Tomato paste
  • 2 1/2 ts Dried oregano, crumbled
  • to taste Salt and pepper
  • 2/3 c Minced fresh parsley
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. 2
    Drain the pasta and set aside, reserving a small amount of pasta water if needed for saucing.
  3. 3
    Pour the canned plum tomatoes into a blender or food processor and puree until smooth.
  4. 4
    In a medium saucepan, heat the oil over medium heat.
  5. 5
    Add the minced garlic to the hot oil and sauté for about 15 seconds until fragrant, being careful not to let it brown.
  6. 6
    Pour in the pureed tomatoes, tomato paste, oregano, salt, and pepper.
  7. 7
    Bring the sauce mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  8. 8
    Remove the sauce from the heat and stir in the minced fresh parsley.
  9. 9
    Toss the drained pasta with the marinara sauce until evenly coated and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 148.7kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 2.0g8%
Sugars 0.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Substitutions: You can use fresh tomatoes if in season, but canned plum tomatoes provide consistent flavor year-round. Basil can be used in place of or in addition to parsley.

Tip: If the sauce is too thick after simmering, add a splash of pasta water to thin it out to your desired consistency.

Keywords: marinara, pasta, tomato sauce, italian, vegan, spaghetti, linguine, quick dinner, weeknight meal, garlic, oregano, homemade sauce, plant-based, easy cooking, comfort food
Read it online: https://www.chefs-mate.com/recipe/pasta-marinara/